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Green Olives and Feta Pull-aparts

Green Olives and Feta Pull-aparts

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Green Olives and Feta Pull-aparts are small breads filled with feta and olives. They are placed close to each other and when baked they can be pulled and separated easily.

I have posted many kinds of recipes with olive breads but still I love olives so much that each time I make some new ones.

This time, I had a lot of green olives which our relatives sent us from Sparta, so I decided to make these pull-aparts.  

The recipe was inspired by the Eliopita (olive bread) we make in Cyprus but making it this way, it is much easier to make.  

We can use any kinds of olives we have and although we don’t add feta in the Cypriot recipe, well feta is delicious and goes with anything.

Green Olives image

In the Cypriot recipe we use fresh orange juice in the dough which gives a sweetness to the dough to contrast the saltiness of the olives, which I added in this recipe as well.  

We also use fresh coriander but this time I wanted to try them with coriander seeds and although I was afraid that there would be a crunchiness in the filling, I was wrong.

You can only sense the wonderful aroma of coriander which matches with rosemary and feta.

Pull-aparts before baking image

Each individual bread is placed close to each other and when they rise they join, forming one large bread which, when baked, can be separated by pulling each other apart, hence the name.  

These breads are perfect for breakfast but also as a snack with a cup of coffee or tea.

How to make the pull-aparts

Starter:

Prepare the starter. This is necessary to see if the yeast is active. In a medium sized bowl dissolve the yeast with lukewarm water, sugar and ½ cup flour, stir to make a thick batter. Set aside, covered, until it bubbles. If it doesn’t it means that your yeast is not active. That means you have to throw it away.

Making the dough:

Attach the dough hook to the mixer and add the flour, the starter, salt, olive oil and  orange juice.  Knead until the dough does not stick on your hands or the bowl. (This procedure can also be made by hand).

When the dough is ready, cover it with the ¼ cup of olive oil and make sure it goes everywhere.  Cover with cling film and a tea towel on top and set aside until it rises, for about half an hour. It may take more time if the weather is cold.

Dough and olives image

Filling:

Pit the olives and mix with the garlic, rosemary, coriander seeds and feta.

Making the pull-aparts:

Remove the dough from the bowl, knead for a couple of seconds and divide it into 15 equal parts, depending on how big you want them to be.  (There will be some oil left in the bowl, which do not discard).

Using your fingers flatten each piece into a round disc about 10 cm (4 inches) diametre.

Add a generous spoonful of olive-cheese mixture.

Gather up the sides of your dough circle, and pinch the top together to enclose the filling.

Brush a 33 x 23 cm (13 x 9”) Pyrex with some of the leftover olive oil and invert the filled dough in the dish, closely next to each other.

Brush with the remaining olive oil and sprinkle some of the spice mixture and sesame seeds on top.

Cover with cling film and a clean towel and set aside to rise again (about half an hour).

Preheat the oven to 180o C / 350o F and bake for about 45 minutes or until golden brown on top.

Collage Pull aparts green olives and feta image
Green olives and feta pull-aparts cut image
Green olives and feta Pull-aparts image

Green Olives and Feta Pull-aparts

Yield: 15
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours

Enjoy these easy to make homemade pull-apart bread filled with Greek olives and feta.

Ingredients

  • 4 cups all purpose flour
  • 25 grams fresh yeast (or 1 sachet dry yeast 8 grams)
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup lukewarm water
  • ½ cup all purpose flour
  • 4 tbsp olive oil (from the olives) and 2 more
  • ½ cup orange juice

Filling:

  • 2 cups pitted green olives, finely chopped
  • 150 grams feta, crumbed
  • 2 sprigs fresh rosemary, finely chopped
  • 3 cloves roasted garlic, pureed
  • 1 tbsp coriander seeds, crushed

For topping:

  • 1 tsp spice mixture
  • 2 tbsp sesame seeds
  • Olive oil

Instructions

  1. In a medium sized bowl dissolve the yeast with lukewarm
    water, sugar and ½ cup flour and stir to make a thick batter.  Set aside, covered, until it bubbles.
  2. Attach the dough hook to the mixer and add the flour, the starter, salt, olive oil and  orange juice.  Knead until the dough does not stick on your hands or the bowl. (This procedure can also be made by hand).
  3. When the dough is ready, cover it with the ¼ cup of olive
    oil and make sure it goes everywhere.  Cover with cling film and a tea towel on top and set aside until it rises, for about half an hour.
  4. In the meantime pit the olives and mix with the garlic,
    rosemary, coriander seeds and feta.
  5. Remove the dough from the bowl, knead for a couple of
    seconds and divide it into 15 equal parts, depending on how big you want them to be.  (There will be some oil left in the bowl, which do not discard).
  6. Using your fingers flatten each piece into a round disc
    about 10 cm (4 inches) diametre.
  7. Add a generous spoonful of olive-cheese mixture.
  8. Gather up the sides of your dough circle, and pinch the top
    together to enclose the filling.
  9. Brush a 33 x 23 cm (13 x 9”) Pyrex with some of the leftover
    olive oil and invert the filled dough in the pan, closely next to each other.
  10. Brush with the remaining olive oil and sprinkle some of the
    spice mixture and sesame seeds on top.
  11. Cover with cling film and a clean towel and set aside to
    rise again (about half an hour).
  12. Preheat the oven to 180o C / 350o F and bake for about 45
    minutes or until golden brown on top.
Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 236Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 9mgSodium 737mgCarbohydrates 33gFiber 3gSugar 2gProtein 7g

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lowey

Monday 4th of November 2013

I think you have done a really nice job on this website and really appreciate the information you have provided. Thanks so much for taking the time to share your insights with the rest of us.

Ivy

Friday 19th of July 2013

Dear Maria, Thank you for your kind words and interest. As the majority of Greeks we are all facing a lot of problems but thank God, we are surviving. For future recipes, I can do this for you and include American measurements as well. Unfortunately it's too difficult to change all my past recipes into the American system. However, there are many online converters which you can use to find the equivalent. Regarding your second point, if you look at the end of each post you will find a printer icon with green letters called "print friendly". Before printing, you have the option to deactivate printing the pictures (check remove images). Hope this helps, Ivy

Maria Raysses-Whipple

Friday 19th of July 2013

Yassou, Ivy! So glad to have found you and your fabulous recipes again! May I please make two suggestions??? We here in America would love to have the consistency of all non-metric measurements in the recipes. Also, could you PLEASE make a printable option so we can print your delightful recipes with fewer pages and less ink? Thanks so much for your consideration in these matters, Ivy. I hope you and your family are coming along, making adjustments, and surviving the ongoing conditions in our beloved Greece. Maria Raysses-Whipple

Simona

Monday 11th of February 2013

I think it is hard to stop eating such a bread. And I can imagine that it smells irresistible.

lisaiscooking

Sunday 10th of February 2013

What great flavors! The orange, olive oil, olives, coriander, rosemary, and feta sound divine. These rolls must have been delightful.

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